Novel coronavirus 2019 (COVID‐19): Important tips on food safety
,
Abstract
No Abstract
1. WHO. 2020. Coronavirus disease 2019 (COVID-19): situation report-63 https://www.who.int/docs/default-source/coronaviruse/situation-reports.
2. WHO. 2020. Coronavirus disease 2019 ( COVID-19): situation report https://www.who.int/docs/default-source/coronaviruse/situation-reports.
3. Hirneisen KA, Black EP, Cascarino JL, et al. Viral inactivation in foods: a review of traditional and novel food‐processing technologies. Comprehen Rev Food Scie & Food Safe 2010; 9: 3-20.
4. Bidawid S, Farber J, Sattar S, et al. Inactivation of hepatitis A virus (HAV) in fruits and vegetables by gamma irradiation. Int J Food Microb 2000; 57: 91-97.
5. Grove SF, Lee A, Lewis T, et al. Inactivation of foodborne viruses of significance by high pressure and other processes. J Food Protect 2006; 69: 957-68.
6. Kingsley DH. High pressure processing and its application to the challenge of virus-contaminated foods. Food & Environ Virolog 2013; 5: 1-12.
7. Hudson JB, Sharma M, Vimalanathan S. Development of a practical method for using ozone gas as a virus decontaminating agent. Ozone: Sci & Engin 2009; 31: 216-23.
8. Wang X-W, Li J-S, Jin M, et al. Study on the resistance of severe acute respiratory syndrome-associated coronavirus. J Virolog Method 2005; 126: 171-7.
9. Kampf G, Todt D, Pfaender S, et al. Persistence of coronaviruses on inanimate surfaces and its inactivation with biocidal agents. J Hospital Infect 2020; 104: 246-51.
10. WHO. 2020. Novel Coronavirus (2019-nCoV): situation report-3. https://www.who.int/docs/default-source/coronaviruse/situation-reports.
11. Bertrand I, Schijven J, Sánchez G, et al. The impact of temperature on the inactivation of enteric viruses in food and water: a review. J Appl Microbiol 2012; 112: 1059-74.
12. Ahmadiara E. Possibility of fecal-oral transmission of novel coronavirus (SARS-CoV-2) via consumption of contaminated foods of animal origin: A hypothesis. J Food Qual & Hazard Control 2020; 7: 1-3.
13. Restrepo M. Health Status and the Role of Nutrition onSARS-CoV/Covid-19. https: //naked food magazine.com/ health-status-covid-19/
2. WHO. 2020. Coronavirus disease 2019 ( COVID-19): situation report https://www.who.int/docs/default-source/coronaviruse/situation-reports.
3. Hirneisen KA, Black EP, Cascarino JL, et al. Viral inactivation in foods: a review of traditional and novel food‐processing technologies. Comprehen Rev Food Scie & Food Safe 2010; 9: 3-20.
4. Bidawid S, Farber J, Sattar S, et al. Inactivation of hepatitis A virus (HAV) in fruits and vegetables by gamma irradiation. Int J Food Microb 2000; 57: 91-97.
5. Grove SF, Lee A, Lewis T, et al. Inactivation of foodborne viruses of significance by high pressure and other processes. J Food Protect 2006; 69: 957-68.
6. Kingsley DH. High pressure processing and its application to the challenge of virus-contaminated foods. Food & Environ Virolog 2013; 5: 1-12.
7. Hudson JB, Sharma M, Vimalanathan S. Development of a practical method for using ozone gas as a virus decontaminating agent. Ozone: Sci & Engin 2009; 31: 216-23.
8. Wang X-W, Li J-S, Jin M, et al. Study on the resistance of severe acute respiratory syndrome-associated coronavirus. J Virolog Method 2005; 126: 171-7.
9. Kampf G, Todt D, Pfaender S, et al. Persistence of coronaviruses on inanimate surfaces and its inactivation with biocidal agents. J Hospital Infect 2020; 104: 246-51.
10. WHO. 2020. Novel Coronavirus (2019-nCoV): situation report-3. https://www.who.int/docs/default-source/coronaviruse/situation-reports.
11. Bertrand I, Schijven J, Sánchez G, et al. The impact of temperature on the inactivation of enteric viruses in food and water: a review. J Appl Microbiol 2012; 112: 1059-74.
12. Ahmadiara E. Possibility of fecal-oral transmission of novel coronavirus (SARS-CoV-2) via consumption of contaminated foods of animal origin: A hypothesis. J Food Qual & Hazard Control 2020; 7: 1-3.
13. Restrepo M. Health Status and the Role of Nutrition onSARS-CoV/Covid-19. https: //naked food magazine.com/ health-status-covid-19/
| Files | ||
| Issue | Vol 5 No 1 (2019): Winter | |
| Section | Editorial | |
| DOI | https://doi.org/10.18502/jfsh.v5i1.3886 | |
| Keywords | ||
| No Keyword | ||
| Rights and permissions | |
|
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
How to Cite
1.
Shariatifar N, Molaee-aghaee E. Novel coronavirus 2019 (COVID‐19): Important tips on food safety. J Food Safe & Hyg. 2020;5(1):58-59.
